Keto Breaded Chicken – Gluten Free & Low Carb

Name: Gluten Free Low-Carb Breaded Chicken
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 pound boneless (skinless chicken breasts); superfine almond flour (Bob’s Red Mill (or blanched almond flour)); 4 ounces grated Pecorino Romano cheese (Costco (or Parmesan)); 2 teaspoons paprika (up to 1 tablespoon for an orange color); 1 teaspoon garlic powder; 1 whole large egg ((or buttermilk)); 1 large egg white; Salt and pepper (to taste); Oil (for frying)

When you want to cut back on carbs but have a craving for fried, breaded food, this gluten free low-carb breaded chicken recipe will satisfy those cravings. The cheesy flavor combined with the seasonings create the perfect flavor profile.

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Gluten Free Low-Carb Breaded Chicken

Flavorful gluten free low-carb breaded chicken that not only tastes amazing but is colorful as well. It contains no coconut.

Course Dinner, Lunch, Main Course

Cuisine American

Ingredient Keyword almond flour, cheese, parmesan, pecorino romano

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Servings 4

Ingredients

1 pound boneless skinless chicken breasts
superfine almond flour Bob’s Red Mill (or blanched almond flour)
4 ounces grated Pecorino Romano cheese Costco (or Parmesan)
2 teaspoons paprika up to 1 tablespoon for an orange color
1 teaspoon garlic powder
1 whole large egg (or buttermilk)
1 large egg white
Salt and pepper to taste
Oil for frying

Instructions

Slice the thickness of each breast in half or in thirds if they extremely thick. You want them all to equal in thickness. Using a kitchen mallet, pound the thick portions down to equal thicknesses. Pat dry with paper towels.
Dredge each piece in almond flour on a plate (I like to use coated paper plates to make clean up easier). Salt and pepper each side and press into the chicken; set aside.
In a separate plate, combine the remaining flour with the cheese, paprika, and garlic powder; set aside.
In a shallow bowl, beat the egg and egg white.
One at a time, using a fork, dip each piece of chicken into the egg, coating all sides. Then, using another fork, dredge the same piece of chicken into almond flour mixture; set aside.
Heat two large skillets or a large electric skillet with oil, no more than half each deep. (The more oil you use and the hotter the oil, the crispier the chicken. However, you can easily burn the breading. So, medium is about the highest I would go.) Cook each side about 6 minutes.
For crispier chicken, refrigerate for at least 30 minutes.
To prevent the breading from easily falling off, once fried, transfer the chicken to a wire rack unless immediately serving. This prevents steam from building up between the breading and the chicken.